Green Chili Chicken
This chicken can be used stand alone or inside any kind of tacos, tamales, or burritos.
Ingredients
- 1 lbs tomatillos
- 3 jalapeno peppers
- 4 cloves garlic
- 1 ½ tbsp olive oil
- 2 cups chicken broth
- 2 lbs chicken breast cooked
- ⅔ cup cilantro
- salt & pepper to taste
Instructions
- Shred the chicken.
- Season the chicken with salt and pepper, and grill or bake at 350 for 30 minutes, or until no longer pink; cool then shred.
- Rinse and husk the tomatillos and the jalapenos; roast them on a baking sheet for about 5 minutes per side. Cool, then transfer with any juices to a blender and puree.
- Heat the oil in a medium saucepan over medium high heat. When its hot, add the puree and stir occasionally for about 5 minutes.
- Add the chicken broth and simmer over medium heat for about 10 minutes.
- Taste and season with salt, usually about 2 teaspoons.
- Stir in chicken and cilantro; cool completely.
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